One of my favorite winter meals is stuffed peppers in the crock-pot. The are easy to make, hearty, and there’s always leftovers. When I went to make the stuffed peppers last week I couldn’t find my tried and true recipe that I’ve used for years. I decided to make them anyways and just added ingredients as I went along.
The peppers were tender and the meat and rice stuffing was bursting with flavor. I like that whenever I make them in the crock-pot I don’t have to precook the rice, it cooks up nicely inside of the pepper and gets all the great flavor from the peppers, ground beef, and seasonings. This is also a great meal to make for company because it can be made in the morning and is ready in time for dinner. I served them with crusty rolls and a salad for an easy weeknight meal.
Crock-Pot Stuffed Peppers (a Hezzi-D original) 5 large green bell peppers 1 pound lean ground beef 1 c. uncooked white rice 2 t. Worcestershire sauce 3 garlic cloves, minced 1/2 onion, minced 1 t. oregano 1/4 t. red pepper 1 t. salt 1/2 t. black pepper 1 can (14.5 oz) diced tomatoes 1 quart tomato sauce (I used roasted garlic tomato sauce) 1/3 c. mozzarella cheese
1. Carefully cut the tops off of the peppers and remove the seeds. Rinse them off and allow them to drip dry.
2. Take the tops of the peppers and cut off any pieces of pepper that can be used in the stuffing. Mince the bell pepper pieces and set aside.
3. In a large skillet cook the ground beef, Worcestershire sauce, garlic, onion, bell pepper pieces, red pepper, salt, and black pepper. Cook for 10 minutes or until heated through.
4. Remove from heat and stir in the rice and diced tomatoes.
5. Pour a cup of tomato sauce into the bottom of the crock-pot. Fill each of the peppers with the ground beef and rice mixture and place upright in the crock-pot. Pour the remaining tomato sauce over the peppers.
6. Cook on low for 8 hours. Before serving top the peppers with mozzarella cheese and replace crock-pot lid for 10 minutes to melt the cheese. Serve hot.